Friday, December 28, 2007

Wednesday Night Dinner

As I mentioned in an earlier blog entry, I made dinner for the family on Wednesday night and it was a big success. I modified the recipe slightly adding lobster and scallops to the shrimp; also, the store did not have any clam broth left so I substituted vegetable broth. In the original recipe, it called for 1 cup of clam juice and 1 teaspoon of flour I think the sauce is too thin, also there was a ½ cup of grated carrots.

Seafood in a Cream Sauce

1 medium chopped onion
1 cup chopped tomatoes
1 teaspoon minced garlic
1 bay leaf
3 tablespoons olive oil
3 tablespoon melted butter
½ lb cocktail size shrimp
½ lb picked lobster
½ lb scallops
½ cup clam juice
1 tablespoon lemon juice
1 tablespoon flour
½ cup Half & Half
1 lb fettuccini

• Start cooking the fettuccini
• In the olive oil and half of the melted butter sauté onion, tomatoes and garlic for a few minutes
• Add the seafood, wine, clam broth and lemon juice. Cover and simmer for about 15 minutes.
• Remove the seafood from the sauce and add the rest of the butter and the Half & Half. Warm over low heat (but do not let boil) and whisk in the flour to thicken.
• Mix in the seafood and pour over the cooked fettuccini.

You can probably change this recipe easily to Seafood Carbonara by adding ¼ lb of chopped bacon and a ½ cup of coarsely grated parmesan cheese.

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